Effect of eugenol on the useful life of sauce from chile jalapeño (Capsicum annum) and papaya (Carica papaya)

Authors

  • J.A. Marcía Fuentes Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • M.J. Torres Loza Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • I.M. Varela Murillo Universidad Nacional de Agricultura. Facultad de Ciencias Tecnológicas. Catacamas, Honduras
  • L.A. Chavarría Carrión Universidad Nacional de Ingeniería. Facultad de Ingeniería Química. Managua, Nicaragua
  • H.L. Sanabria Ortega Universidad Nacional de Agricultura. Laboratorio de Biotecnología. Catacamas, Honduras
  • H.A. Díaz Antúnez Universidad Nacional de Agricultura. Laboratorio de Biotecnología. Catacamas, Honduras

DOI:

https://doi.org/10.5377/nexo.v33i01.10046

Keywords:

Eugenol, Sauce, Useful life

Abstract

This work aimed to measure the effect of eugenol on the shelf life of a hot sauce from jalapeño pepper (Capsicum annuum) and papaya (Carica papaya). Cloves were tested as test material, using different forms of eugenol extraction as essential oil. Its use as a preservative in a sauce was evaluated by means of accelerated methods for 30 days at a temperature of 280 C ± 20 C and was compared with sodium benzoate (control) according to the Codex Alimentarius regulations (250 mg / kg). The results determined that eugenol had an inhibitory effect on the change in hot sauce, prolonged its shelf life, indicating its potential application in the food industry, making it a natural preservation alternative, the use of which will help to decrease the toxicological risks provided by synthetic preservatives.

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Published

2020-07-20

How to Cite

Marcía Fuentes, J., Torres Loza, M., Varela Murillo, I., Chavarría Carrión, L., Sanabria Ortega, H., & Díaz Antúnez, H. (2020). Effect of eugenol on the useful life of sauce from chile jalapeño (Capsicum annum) and papaya (Carica papaya). Nexo Scientific Journal, 33(01), 69–76. https://doi.org/10.5377/nexo.v33i01.10046

Issue

Vol. 33 No. 01 (2020)

Section

Articles

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